合時小廚 (裝修中)

朋友早半年訂枱先食到的合時小廚，門面非常低調不起眼，第一次行差少少miss左入口。準時8pm入去，店舖唔大，得三張大枱及兩張二人枱，環境都幾逼，坐得唔算舒服。朋友亦已經提早預訂了幾道菜。特色帶子煲仔翅 每位$268每碗一粒大帶子，非常爽甜，好足料！必點百花炸釀蝦多士 每件$63好大舊蝦多士，裏面全是蝦肉，配合甜酸醬，非常開胃！菠蘿千層咕嚕肉 $148千層肉口感特別，咕嚕汁不過不失，可以一試。韭菜花銀魚小炒皇 $180最令我驚喜的一道菜！入面有韭菜、魷魚、合桃及銀魚，脆卜卜的銀魚，提升了整道菜的口感！好食😋椒鹽焗吊片 $168外脆內軟，外面炸得很鬆脆，不油膩，吊片唔韌，有鮮味！極品茶皇雞 $300 半隻外表平平無奇，但係唔提早預訂係冇得食的茶皇雞。太驚喜，雞件非常嫩滑，帶有濃烈的煙燻香氣！好好食！生炒糯米飯 $185有少少太濕，但味道不錯的糯米飯！總結，果然名不虛傳，成餐都好好食。晚市會每位奉上自製糖水。…查看更多

Established 15 years ago, Hop Sze is a neighbourhood eatery that serves homestyle Chinese delicacies that sound no different from other establishments, but still gradually comes to fame just by impressing with their food. What Hop Sze can offer, are consistency of quality and the flexibility to accommodate requests from guests including their preferences on flavours as well as their off-menu desires.Undeterred by the nondescript shopfront and congested space, the restaurant is filled with guests almost everyday. A 4-6 month waitlist has now become a norm. It affirms Chef Wong Wing Kuan’s belief that distinct flavours gave the restaurant an expanding fanbase.- 𝙷𝚒𝚐𝚑𝚕𝚒𝚐𝚑𝚝𝚜 -✧ 鷄油花雕蒸馬友 (9/10)The broth made with chicken oil and Chinese wine was the soul of the dish, offering distinctive aroma and pungent but not too overpowering alcholic flavour. The threadfin was steamed to perfection with optimal tenderness and sweetness. MVP of the meal.✧ 百花炸釀蝦多士, $63pp (8/10)The reputable shrimp toast was finger-licking good. They had crunchy skin, contrasting with the bouncy minced shrimp inside. The toast also derived more textures from enclosing a large piece of shrimp. Despite the generous size of the toast, I did not find it too greasy.✧ 杏汁菜膽燉白肺湯, $80pp (7.5/10)The almond and pork lung soup, which is notoriously complicated to prepare, is another signature here. Personally I find the strength of almond flavour and aroma just right, with slight hint of dried bok choy. The grainy soup was served at the beginning, so people with small appetites may consider not finishing it all at once to avoid being stuffed.- 𝚆𝚎 𝚊𝚕𝚜𝚘 𝚘𝚛𝚍𝚎𝚛𝚎𝚍 -✧ 菠蘿千層咕嚕肉, $148 (7/10)✧ 極品茶皇雞, $300/half (7/10)✧ 少爺焗豬扒飯, $510 (7/10)…查看更多

米芝蓮必比登推介之一，朋友訂了三四個月才有得食的西灣河小店。最喜歡的是極品茶王雞，雞肉滑皮又薄又脆，還有陣陣的煙薰茶香味，很特色好味，食到停吾到口。百花炸釀蝦多士，皮薄炸得剛剛好不刮口，內有滿滿彈牙的蝦肉，正！另外咕嚕肉及蔬菜則一般。下次要叫多些人食晚飯，食埋其他的熱門菜色，要訂位訂成半年！半年後再見…查看更多

合時小廚-🍽 百花炸釀蝦多士🍽 杏汁菜膽燉白肺湯🍽 香煎蓮藕餅🍽 菠蘿千層咕嚕肉🍽 花鵰黃油馬友🍽 茶香煙熏雞🍽 少爺焗豬扒飯米芝蓮推介小廚，西灣河隱世的人氣餐廳！樣樣都係招牌菜，樣樣都咁惹味，最後食到要捧住個肚走(●°u°●)​ 」首先係十分馳明既蝦多士，蝦膠打得好厚好彈牙，麵包底部薄，件件都係手掌咁大，炸到金黃色，真係有料到喔٩(˃̶͈̀௰˂̶͈́)و到最愛既杏汁白肺湯，夠哂滋潤，可以潤肺潤喉！而且十分重杏汁味，十分香濃！每碗大約有3-4件白肺，咬口軟糯，十分足料！另外菜膽都煲得好淋，既入味既鮮甜！如果你係杏汁杏霜愛好者，一定好喜歡(^｡^)然後蓮藕餅，又係足料系列，每件都有滿滿蓮藕粒，加上豬肉，每啖都充滿咬口！煎到件件都金黃色，脆卜卜，夠哂鑊氣♪( ´θ｀)ノ到另一馳名小菜，千層咕嚕肉！用五花腩卷成一層層，再用咕嚕肉做法。對於呢個gimmick絕對可以比很高既創意分，可惜肥肉有點多，食得多有點膩(˶‾᷄ ⁻̫ ‾᷅˵)比較普通~花鵰黃油馬友推介！馬友十分新鮮，火喉岩岩好，十分嫩滑！黃油同花鵰呢個組合另成碟餸昇華到另一層次(◐‿◑)相信配白飯一流！呢個絕對係成餐飯最難忘既一碟餸(つД`)ノ 再到茶香煙熏雞，茶香並唔係店員上菜時聞到既空氣，而茶香深深地滲入左每件雞！係功夫既大考驗！另外雞很新鮮很嫩滑！啖啖肉添！壓軸登場既少爺焗豬扒飯！份量何其多~ 每碟6人份量起！面有滿滿既拉絲芝士，仲加上6隻流心荷包蛋！汁同飯係重點，蕃茄汁酸酸地，幾惹味！如果你中意多汁的話一定食上癮！多汁多到浸滿所有飯粒！不過豬扒可以skip，正常發揮啦！拉絲蕃茄飯加流心荷包蛋簡直係絕配！而且用焗盤上菜就唔驚凍哂好膩(●°u°●)​ 」總括，一定要試既合時小廚建議食晏晝，比較容易訂枱，但至少都係要3個月後先有得食(*≧ω≦)但等幾耐都值啦(๑･̑◡･̑๑) 溫馨提示，一定要留肚食最後既焗豬扒飯！要原汁原味第一手試少爺既味道♪(´ε｀ )📍 39 Shau Kei Wan Rd, Sai Wan Ho#jcfoodgasm …查看更多

上年11月尾同屋企人終於試到合時小廚，我係10月頭打去book枱想食lunch，超好彩有位可以唔駛等咁耐🥺🥰我哋預先訂咗少爺焗豬扒飯 ($480 六人份)、菜膽炖豬肺湯 ($75/每位) 同茶香煙熏雞 ($300/半隻)，想食嘅朋友記住要預先order啦～坐低一陣好快就上菜，我哋首先飲咗菜膽炖豬肺湯，杏汁好香濃，豬肺超腍同洗得好乾淨，一啲腥味都冇，我本身唔係好食豬肺都食咗幾件👍🏻⭐️大推少爺焗豬扒飯，呢個一定係必嗌，六人份量超澎湃😍 厚切豬扒勁軟腍入味，每一粒飯都有蕃茄醬同拉絲芝士包住，你睇佢以為會好膩但其實一啲都唔會，每一啖都勁滿足！🍅🍚另外茶香煙熏雞都推介，雞肉好嫩滑，茶熏香濃得嚟又唔會蓋過雞味🍗識我嘅都知我唔鍾意食蝦，但呢度嘅百花炸釀蝦多士 ($464/8件) 令我對蝦多士有新嘅睇法！首先舊蝦多士好大舊，有成隻手掌咁大。金黃香脆，入面嘅蝦膠都好彈牙，原來蝦多士可以咁好食！🍤🍞第一次食千層咕嚕肉 ($138)，佢唔係普通豬肉咁簡單，而係用五花腩肉捲起再炸，表面香脆然後一咬開睇到豚肉層次分明，幾得意。香煎蓮藕餅 ($224/8件)又係好大件🤣好香口，咬到粒粒蓮藕，口感豐富。呢道每道菜都好大份，好啱一大班人sharing，好味得嚟性價比高，食完包你係會好滿足飽到捧住個肚走。聽聞而家要book位已經等到年尾，唔知下次幾時有得再食🥲…查看更多

合時小廚 Hop Sze Restaurant📍西灣河 Sai Wan Ho.⭐️ 呢間小炒店經常fully book 晚市walk-in通常都要等 一定啱哂同一班親戚朋友食下嘢飲酒🍻 可惜入面坐得比較逼同埋有咩菜式預知想食記得打電話去book咗先🙈 .🦑 韮菜花銀魚小炒皇: 非常有鑊氣亦炒得乾身🔥 有韮菜、銀魚、八爪魚鬚 ^_^、腰果 加上有小小辣椒調味 好惹味😋.🍚 臘味生炒糯米飯: 好足料 有粒粒臘腸、潤腸、蝦米、冬茹 糯米飯炒到一粒粒 香噴噴😍.🦐 百花炸釀蝦多士 (2件): 勁多蝦肉 新鮮又足料 好似蝦膠咁好彈牙 外面炸到金黃色好脆口👍🏻…查看更多